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"The Tri-Centenary" Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

“The Tri-Centenary” Grenache 2011, Yalumba, Barossa Valley, 13.5% vol, 75cl

Availability: In stock

SKU : AUS103

£39.84

Yalumba is Australia’s oldest family-owned winery. Established by Samuel Smith a British brewer from Dorset who emigrated to Australia in 1847, the company is today run by Robert and Sam Hill Smith. The winery is in the Barossa Valley where some of the world’s oldest vines are to be found. Yalumba now owns over 1000 acres of vineyards in the Barossa, Clare and Eden valleys, but also buy in fruit from selected growers, some of whom they have worked with for generations.

 

 

Yalumba is unique in that it is the only winery in the southern hemisphere to have its very own cooperage. They select the oak, then carefully craft the staves into barrels. A mix of French, Hungarian and American oak is used depending on the wine and the winemakers preference.

 

Often described as one of Australia’s unsung heroes, Grenache is naturally lighter in colour than Shiraz or Cabernet Sauvignon but provides wonderful big fruit flavours. Yalumba is extremely fortunate to have access to some of the oldest Grenache vineyards in the Barossa –indeed in the world – with fruit for this wine sourced from vines planted between 1898 and 1973.

 

The Tri-Centenary Barossa Grenache is a true individual showcasing of the essence of Grenache. Hand picked from just 820 gnarly old Bush Vines planted in 1889, these wines have been in the ground for over 125 years. Their home is two acres of estate owned vineyard in the heart of the Barossa Valley. Year after year these veteran vines give up small quantities of exceptional grapes. The name Tri-Centenary reflects the fact that these vines have been growing through 3 centuries.

 

Made by Kevin Glastonbury, the grapes were hand picked and crushed to eight tonne open top stainless steel fermenters. The wild yeasts present on the grape skins were allowed to initiate fermentation, before cultured winery yeasts were then added.The wine was then allowed to remain on skins post-fermentation for 2-3 months. This extended maturation helps to contribute an even greater complexity and individuality to the wine. The wine was then matured for 7 months in older French oak hogsheads. The result is a wine of great richness, texture and complexity.

 

The wine shows savoury cherry red fruits and complex aromas of spices, white pepper, mushrooms, earth and truffles. A full, rich and juicy wine with a vibrant fruit, balanced with fresh acidity and a long finish.

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